Contents REAL ESTATE LISTINGS Flynn Realty Northern Land & Realty Havre Hi-Line Realty Ruff Real Estate LLC Havre Realty Koefod Real Estate FEATURES Helmet Safety ...HEAD FIRST Fresno Walleyes ...It’s about the fish... and community Kitchen Cache ...Breaded Walleye Canning Tips: ...Can-do’s, can-don’ts
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OFFICE
(406) 265-6795
PUBLISHER EDITOR
Stacy Mantle smantle@havredailynews.com
COPY EDITOR
Pam Burke
PHOTOGRAPHERS
Colin Thompson & Ryan Berry
DESIGN
Stacy Mantle Jenn Thompson
ADVERTISING SALES
Jenn Thompson
SUBSCRIPTION SERVICES
Tim Leeds tleeds@havredailynews.com
Jodene Leeds jleeds@havredailynews.com
For advertising information, contact Havre Daily News 119 Second Street / P.O. Box 431 Havre, MT 59501 406-265-6795 Please be aware that due to the time lapsed between publications some Real Estate listings may have changed. We apologize for any inconvenience this may cause.
JULY 2019 | LIVING Havre and the Hi-Line MAGAZINE |
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1330 18th Street~$420,000
Beautiful, spacious 4 bedroom, 5 bath modern home. Open living/kitchen/dining area-perfect for entertaining. Underground sprinklers, large fenced back yard and triple garage. Plenty of space for family, guests and toys.
Call Kristi Parrotte @ 390-4912
520 2nd Ave ~ $375,000
Beautiful Brick 5 bdrm, 3 bath Home in the Historic District on 2nd Avenue. Original hardwood flooring, updated kitchen, fireplaces, well kept yard & double car garage. This home is ready to make it your own. Call today for your personal showing!
Call Kristi Parrotte @ 390-4912 or Ken Nelson at 406-439-0595
51 38th Ave W~$890,000
Excellent Building-9800 sq ft located on 2.396 Acres on Hwy 2. Good locationWest of Walmart-Located near junction Hwy 2 and Hwy 87. This property offers the perfect access and parking for any commercial business. With city water and city sewer. This building is known as the Corman Building West of Havre.
Call Janis Flynn Pyrak @ 390-4900
2 Kober Drive ~ $230,000
Updated 4 bedroom, 2 bath Ranch style home located across the street from a city park. 2 bedrooms up & 2 down. This home is move in ready & in a great neighborhood with a private cul-de-sac & has many updates both inside & out. Private fenced back yard w/underground sprinklers & attached garage.
Call Kristi Parrotte @ 390-4912
1245 12th Street~$292,000
Spacious 3+bedroom, 2 bath home with new roof, siding & windows.Open floor plan with large living room, formal dining, kitchen with breakfast area off of large deck, fireplace, family room & unfinished basement. Gorgeous private fenced back yard and 840 sq ft garage-room for vehicles and toys.
Call Janis Flynn Pyrak @390-4900 TING!
IS NEW L
120 Illinois St. - Chinook ~ $159,900
Nice updated 3 bedroom, 2 bath home on double lot in Chinook, MT. Beautiful hardwood floors, open floor plab w/spacious kitchen and dining area opening to large deck. Electric fireplace on main level. Newly remodeled basementfamily room, bedroom (egress windows) and full bath. 30 x 40 garage w/off street parking & RV slab. Partially fenced yard.
1010 Cactus Drive~ $269,999
Unique, private 3 bedroom, 4 bath home with incredible views! Fireplace, Sauna, main floor laundry and bonus room with 1 bedroom & bath on 2nd level. Double attached heated garage plus carport & underground sprinklers-all on over 1 ½ Acres in town.
Call Janis Flynn Pyrak @390-4900
1030 14th St. W. ~ $254,900
Nice updated 4 bedroom, 3 full bath home on corner lot. Split entry, C/A and alarm system. Fenced yard, storage building, underground sprinklers, RV parking and double garage.
227 2nd Ave. NE ~ Rudyard, MT $65,000
725 3rd Street~Duplex~$119,500
108' x 40' Shop with Boiler floor heat and gas forced air as back up, city water / sewer. Three 14 x 16 commercial drive through doors, 28 x 32 office space, rest room and overhead storage on 1 Acre lot.
295 Stockyard Rd - Chinook, MT $199,000 40' x 80' Split Shop:East side- storage/ West side, wash bay. Radiant heat, two 14 x 16 overhead doors on each end of shop and four 10 x 16 sliding doors off storage area.
Great investment opportunity. Good location-near grocery store and downtown. Nice remodeled 2 bed/1 bath on main level, 3 bed/1 bath on upper level. Fenced yard, storage shed and parking in rear.
Call Ken Nelson @ 406-439-0595
Holland Apartments - 407 4th Ave.
14-Plex. Spacious Apts. - Good cash flow. Close to downtown. 8 1 Bedroom. 6 Studio.
Call Ken Nelson @ 406-439-0595
Call Janis Flynn Pyrak @ 390-4900 or Ken Nelson @ 406-439-0595
Spencer's Hi-Way Bar 15940 US Hwy 2 Hingham, MT $450,000
Shop For Sale ~ $85,000
Good location- 2 Bay Shop with Hwy 2 Frontage. Oil change pit, office, rest room & new siding to cover bldg.
Call Ken Nelson @ 406-439-0595
Call Kristi Parrotte @ 390-4912
Call Gary Toldness @ 390-3155
Call Janis Flynn Pyrak @390-4900
295 Stockyard Rd - Chinook, MT $299,000
9 Cypress Drive ~ $269,900
Beautiful updated with NEW CARPET-6 bdrm, 3 bath home with master bed/bath on main & 3 non-conforming bedrooms in daylight basement. Sliding door off master & dining area onto privacy deck. Wood fireplace & wood stove in basement. Also large laundry area, 2 furnaces, CA & steam shower in bsmt. Large living room windows with great views, landscaped yard w/underground sprinklers, fenced back yard & attached garage.
Great Family Business on the Hi-Line! This business has it all. From a great restaurant and bar, to a car/truck wash, RV Park w/shower house, cabin and a very comfortable home with 2 apartments included in the basement.
Call Ken Nelson @ 406-439-0595
Nice, well kept, single level home in Rudyard, MT. 2 bedroom, 1 bath, large yard w/fire-pit, new steel roof and single detached garage. Includes wood stove in shop and house.
1076 Wilson Ave ~ $299,000
Spacious, clean and recently updated 6 bedroom, 3 1/2 bath home with open floor plan, formal dining & sunken living room, master suite w/fireplace. 3 levels offer privacy and room to roam. Fenced back yard, plus shop/garage w/pit.
Call Janis Flynn Pyrak @390-4900
Business Opportunity in Northern Montana
Flooring Sale & Installation. Furniture/Home Goods Store. Located in a Small Town with plenty of expansion opportunity. Excellent Family Business with a Great Clientele. Sale Price will included Inventory & Support Equipment.
Call Ken Nelson @ 406-439-0595 or Larry Martinson @ 406-390-1509
Acreage For Sale ~ $87,000
+/-20 Acres located North of Havre, surveyed and partially fenced. Gorgeous views of the Bears Paw Mountains. This is Bare Land with no utilities in place.
Call Kristi Parrotte @390-4912
Lot For Sale ~ $23,000 - Call Kristi Parrotte @390-4912
1 Acre Lot for Sale on Post Rd. Estates.On unimproved corner lot.
Call Ken Nelson @ 406-439-0595
Land WISH LIST
• +/- 640 Acres Farmland located N. Joplin, MT ~ All Farmed
• +/- 1280 Acres Farmland located S. Inverness, MT - All CRP • +/- 400 Acres Farmland located S. Gildford, MT - All CRP • +/- 400 Acres Farmland located S.E. Harlem, MT - All Farmed • +/- 320 Acres Farmland located S. Kremlin, MT - All Farmed • +/- 2450 Acres Farmland located W. Joplin, MT - All Farmed • +/- 1000 Acres Farmland located N.W. Joplin, MT - All Farmed • +/- 960 Acres Farmland located N. Inverness, MT - All Farmed • +/- 1280 Acres Farmland located S. Rudyard, MT - All Farmed Call Ken Nelson @ 406-439-0595 or Larry Martinson @ 406-390-1509
STORY BY PAM BURKE • PHOTOS BY COLIN THOMPSON & STAFF
Summer activities are in full swing, with some of us heading out on the road or across country in pursuit of fun. If we could be hitting the pavement or the dirt literally on these adventures, we might benefit from protection provided by helmets — and the pros have some tips for us. No matter the activity, helmets come with some basic features: The shell, an impact management — foam — liner and a chinstrap or harness to attach it to your head. Other features can include a liner between the foam and your head, or some type of face protection like a visor or shield. Helmets that have proven to meet standards set by industry experts are certified by the organization that performed the testing. Snell Memorial Foundation is a non-profit organization that tests helmets designed for a variety of activities and sports. The organization’s Executive Director Edward Becker said helmets certified by
them pass standards that include crash testing, impact management, peripheral vision, capability of the retention system — aka harness or chin strap — and, for specific helmets, flame resistance, penetration resistance and facial protection performance. “We’re looking at just about everything a rider or a driver wants in a helmet that he cannot evaluate for himself at the time of purchase,” Becker said. This holds true whether the rider is on a motorcycle, a bicycle or a horse, or the driver is in a race car or a 4-by-4. Isaiah Rosales, an employee at Knicker Bikers in Great Falls, said
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that it’s important for people to pay attention to whether or not a helmet is certified — often helmets at the cheaper end are not, he added, so it pays to investigate. Because there are different certifying organizations, it’s also important to know if a specific certification is needed for your activity, especially if you’re thinking of participating in a sport. For example, in the U.S., motorcycle helmets have to be certified street legal to U.S. Department of Transportation standards, but a sanctioned motorcycle race might require Snell or United Nations Economic Commission for Europe — called ECE — certification.
Does money matter? Essentially, the experts said, as long as the helmet is certified, then whether you buy a lower-priced helmet or the expensive one, the helmet is going to offer industry-standard safety. What you get as the price goes up, generally speaking, are the niceties, features that include lighter-weight
materials, better ventilation, more options for fit and better styling. As an example, Becker said, often with the lower-price motorcycle helmets the company will have only a couple options for outer shell sizes. This means that even if the inner surface of the helmet fits a small head correctly, the helmet looks huge with
the over-sized shell. Some features, he added, are specific to a sport, such as race car helmets being equipped with forcedair cooling that is powered by the driver’s vehicle. “You’re not going to get one of those on a horse, I don’t think,” he said.
rating for high speed racing. Some of the biggest driving factors in helmet shape, though, have more to do with necessity and tradition. “Bicyclists could benefit from wearing a helmet as protective as a motorcycle helmet,” Becker said, “but it would be difficult for them to carry all that weight, especially in the posture that most people ride bicycles, with their spine parallel to ground and their head over the handlebars.” Bicycle helmets are cut high in back so bicyclists can be in that forward position over the handlebars and still look ahead without having the helmet rubbing the back of their necks. Plus, they have to pedal hard to get airflow, so the helmets
need to have plenty of ventilation. Motorcyclists don’t require as much ventilation, but having their face covered is helpful, even in a non-crash event such as driving 70 mph through a swarm of bugs. Equestrian helmets, on the other hand, are modeled after a few hundred years of traditional riding helmet that pre-dated safety certification laws, Hering said. While it seems almost trivial to seriously take into account the looks of a helmet that is being bought for safety purposes, Becker said that it’s important that it look good, too. “What we’ve found here is that riders won’t wear a helmet that makes their friends laugh at them,” he said. “It’s true.”
Form follows function Candy Hering, owner of Heart of the Valley Tack Shop, said she grew up in a ranching and racehorse family, so did a lot of different riding as a kid. She said safety gear was required on the racetrack, but not thought of at all at home, and that was just normal. When she was still in grade school in the late 1980s and early ’90s, she said, she rode with two friends whose mother made them all wear helmets, but because equestrian helmets certified to meet safety standards didn’t exist, they rode in bicycle helmets. Different sports and activities call for tweaks in specific areas for certification, extra ventilation for bicycling, a full face shield for motocross or a higher shell penetration
Motorcycle helmets Montana law requires that youth under the age of 18 wear a helmet when on a motorcycle or quadricycle, whether as a passenger or driver on streets and roads. The law also says that the helmet must be a three-quarter or full-face style helmet that is “designed to meet Department of Transportation (DOT) and state standards.” U.S. DOT has detailed criteria for basic safety requirements for tester’s, Becker said, but as the law is set up, manufacturers do their own testing and they self-certify that their helmets meet DOT standards. Transportation officials randomly spot check 40 different helmets each year, he added, to see if they are compliant with the standard. Quality manufacturers, he said, have their own testing facility and they know if each helmet model will meet different organizations’ standards. These manufacturers will have specific helmet designs certified with Snell, ECE, ASTM International or others, when they need that certification. JULY 2019 | LIVING Havre and the Hi-Line MAGAZINE |
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Bicycle helmets Rosales said that, for the most part, with bike helmets you get what you pay for. The helmets they sell at their shop run about $30 to $150, but it’s not until about the $70 helmets that they come ASTM certified, plus, he said, the mid- to upper-priced helmets are more aerodynamic with better airflow and protection.
Bull riding/Rodeo Helmets are generally not required in rodeo, even in National High School Rodeo Association sanctioned events, but they are optional. One exception to this rule is with the Professional Bull Riders which enacted a rule in 2013 that competitors born on or after Oct. 15, 1994, are required to wear a helmet. Riders born before that date are grandfathered in, but some of them
wear helmets anyway, said Melissa Henricks, vice president of Athlete Initiative Development. The helmets have face masks to protect the riders’ faces should they get yanked down onto the bull, especially if they make contact with the hard knob on the top of the bull’s head. Henricks said PBR does not specify a type or brand of helmet or even a certification because the riders are
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independent contractors and PBR does not have a sanctioning body. The riders can chose whatever helmet they deem appropriate. Many of the helmets, she said, are hockey helmets that the riders pick to suit their personal preferences on line of sight, hearing and weight. For the riders who wear helmets, she said, it has almost completely eliminated facial and head fractures.
Equestrian helmets The U.S. horse culture has a strained and somewhat awkward relationship with helmets. Generally accepted, and even required, in almost all English riding competitions, western riding competitions, even for youth, list helmets as optional. Even the U.S. Pony Club states in its rules for every discipline from the stately dressage riding to polo competition that ASTM certified helmets
must be worn, but for their western riding competitions, the helmet is optional. ASTM recently changed the way they test equestrian helmets to better account for better shock reduction for larger people. And stylistically for western riders, the designers and wearers of Hell Hats, which adds the brim from a cowboy hat to fit a helmet, are working to help break the stigma of
helmet wearing in the western riding crowd. Women’s Professional Rodeo Association barrel racer Fallon Taylor has continued her partnership with Troxel helmets, not worrying about a brim at all, after she suffered a potentially life-altering head injury and worked her way back to racing, and becoming the first barrel racer to win the National Finals Rodeo wearing a helmet.
Fitting and caring for helmets Helmets should, the experts all said, fit snug around the head, and, Becker added, you should see the top edge of the brow and have side-to side vision. Fit can be further refined by placing, where needed, the padding that comes with the helmet. “Our advice to riders, really, is that they find a helmet that fits properly a little snug, but not too snug,” Becker said. “Wear it for five to 15 minutes before they actually put any money down to see if there’s any hot spots or discomfort because the helmet is too tight or doesn’t match the bumps on their head.” One test for proper fit is to put
the helmet on so that on your forehead it’s touching bare skin, then nod your head up and down quickly. The helmet should stay secure against your forehead, only moving up down because the skin is moving with it. If the helmet slides across the skin, it’s too loose. If the skin doesn’t even move, the helmet is too tight. Becker said that based on early research by Snell’s founder, they recommend getting a new helmet every five years after the first wearing, as well as if the helmet has been struck in a fall. Even if the shell looks fine, the foam impact management liner could be crushed or compro-
mised. Care of any helmet is as simple as wiping it down when it gets dirty, but Becker recommended they be kept away from solvent and gasoline because those chemicals can degrade impact management liners, most of which are made of expanded polystyrene. Get professional help fitting a helmet for the first time, Becker added. “We’ve actually seen reports that, especially kids in motocross competition,” he said, “the ones who get professional help fitting a helmet have 50 percent fewer concussions as a result of crashes.”
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Head injuries: The doctor’s notes
Head injuries can be tricky, said Dr. Don Sawdey, Emergency Department physician at Northern Montana Hospital, because it can be hard to tell when the damage is a bump on the head or something more serious. Preventing head injuries is the best way to deal with them, but it’s not always easy with kids, he said. “It is a battle, and I feel for every parent every time we see a kid (in the emergency room),” he said. “With my kids, I’m forever battling them. It is trench warfare, parent and kids. It’s so tough and these are my own kids,” Sawdey said. “You know, you can’t explain to them what head injuries do to people. They don’t know, and they have no point of reference.” Many times parents want a CT scan right away to determine if there’s a problem, he said, but exposing a growing child’s brain to radiation has possibilities for risk down the road. And because the CT scan can’t detect a concussion, which occurs on a cellular level, he said, it’s a tool that might better be saved for later. Gone, too are the days when people with a possible concussion should be kept awake, Sawdey said. If a someone comes in with a head injury, he’ll do an assessment, have them hop on one foot or walk back and forth, ask them questions, watch their eyes, and maybe hold them for three or four hours, especially if they live a long distance from the hospital. He’ll check back, looking for regular
breathing, drainage from ears or nose and generally try to determine if they are acting normal. “A lot of times I’ll watch (kids) on their cellphone, and you know they got good coordination to be able to run through their cellphone and text and understand what’s on the phone. You know if they stare at their phone and can’t figure out how to get their phone to work — in a teenager that’s probably a major medical situation because they can work those things really good,” he said. If the person lives close, has gone past the crucial first hour
Preventive measures are so vital; brain injuries are a big deal. They can change your life forever. Dr. Don Sawdey, Emergency Department Physician
or two without trouble and has someone reliable to look in on them, he said, he’ll send them home for their parent, spouse or other reliable person to continue observations. Adults on blood thinners cause concern, he added, “that just increases the chance exponentially that they’re going to have risk factor for bleeding in the head. So besides bumping your head, if you’re on a blood thinner and you have sustained an injury, that’s even more worrisome for us.” If the person with a head injury
needs help for pain, he said, don’t give any medication that will thin the blood. Which is what he recommends for anyone who just hit their head. “I think the safest thing to do is to give Tylenol, then you don’t have to worry about any affecting of the platelets and the blood as far a clotting and so forth,” he said. “And I wouldn’t putz around. If you’re going to give Tylenol, I’d probably give a real dose. You can look at the bottle, but for adults I’d give 1,000 mg; for teenagers, depending how big they are, maybe 500 mg,” he added. The most important thing to remember in recovering from a concussion, Sawdey said, is that the patient needs to be careful not to re-injure the head and this extends to two weeks after the last symptom. “The two weeks of doing nothing starts when you’re back to your 100 percent self, not when you got hit,” he said, adding that the entire resting period after a concussion means no physical activity or “brain calisthenics.” Re-injuring a concussion creates long-term, possibly permanent problems. Right after school let up, Sawdey said, they started seeing more injuries — bicycle, 4x4 and motorcycle accidents. Most of them were bumps and abrasions, but some were more serious head injuries. “Preventive measures are so vital; brain injuries are a big deal,” he added. “They can change your life forever.”
STORY BY PAM BURKE • PHOTOS BY RYAN BERRY & COLIN THOMPSON
If you ask a roomful of walleye experts why they eat walleye rather than trout, expect a riot of responses. In April, when about 20 members of the Fresno Chapter of Walleyes Unlimited were preparing 500 pounds of walleye for their annual banquet fundraiser, the loudest voice responded, “We don’t like trash fish.” Leaving out any provocative references to other fish species and just asking what is so appealing about walleye elicits a quieter response, with a slightly dreamy expression. These guys really love walleye. “There’s nothing like it,” said Dennis Cline, who has been a member of the Fresno Walleyes since the group’s beginning 36 years ago. “You have to taste it to find out,” he added. “There’s no description of it, it’s just better. It’s a light meat. There’s no fish taste, that’s the big thing about walleye.”
In fact, the Saddle Butte Custom Smoking meat processing room — where 500 pounds of walleye was being skinned, de-boned, cut into portions, rinsed, weighed and put into a milk bath to soak — did not smell fishy at all. “I caught most of these myself,” member Clyde Doubek joked. Though Doubek was the person everyone pointed to as being the most active fisher in the group, even he couldn’t catch enough to feed the crowd at the banquet, and Cline said the chapter always buys commercially raised walleye to get that
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done. On this Thursday afternoon, the walleye preparation was for the 36th Annual Walleye Banquet that would be held Saturday, April 13. Members with the longest tenure, like Cline and 30-year member Hugh Crowall, who is also a former president and treasurer, said the banquet has changed a lot from the early years. The banquet started as a roast beef dinner, Cline said, until the year they had the money to buy enough commercially raised walleye to feed a group. The first banquet had only 35 people attending, he added.
They had a few banquets at Uncle Joe’s Steakhouse and Lounge with 50 to 60 people before moving to the bigger banquet room at the VFW Club, he said, and now they fill Havre Ice Dome with diners and donated auction and raffle items being displayed around the venue. “It’s amazing how many people come together for this,” member Steve Chvilicek said. “It’s a good cause.” The banquet attracts about 400 people for the walleye and steak dinner and the entertainment. But they also come for the opportunity to support the cause through several raffles and both silent and live auctions, Cline said. “We have many ways to separate you from your money,” someone called out from the crowd, raising a laugh from the fish filleters. Money the banquet raises is, as much as possible, spent in Havre and helps the Fresno Walleyes, a non-profit organization, fund a wide variety of community projects and activities. Member Craig Buettner, who emcees the banquet, said that sometimes the group has to go online to buy a specialty item for a prize, but
their goal is to purchase in town, including the 300 to 400 fishing poles they give away to youths every year. The chapter’s annual Kids Education Day in May brings hundreds of area fifth- and sixth-graders to the chapter’s namesake Fresno Reservoir where the youths learn about fishing. Fish, Wildlife and Parks personnel and chapter members teach fish identification, and water and boat safety. The members also use their boats to take the kids fishing on the reservoir with their new poles, and they serve attendees a
barbecue lunch. Buettner listed a number of areas where the Fresno Chapter and its members have contributed money, materials and manpower, including putting in a pavilion and camping spots at Fresno, a pavilion at Beaver Creek Reservoir and a boat ramp at Tiber. They have donated toward improvements at Pepin Park in Havre, provided cold weather emergency dry suits for the fire department and search and rescue, and donated to Sletten Cancer Center because some members have been
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U.S. Bureau of Reclamation
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affected by cancer. He said that the group would be helping Hill County with their 4-H exchange program in June by making dinner for locals and visitors participating in the program, as well as taking them fishing. They also would be preparing a meal for Havre High School graduates on senior night. The Fresno Chapter, which often works in conjunction with the Railroad Pagers group and with state Fish, Wildlife and Parks, also helps youth groups raise their own money, such as inviting 4-H clubs to sell concessions at the chapter’s annual Walleye Challenge
Tournament at Fresno that sees more than 200 people coming to the reservoir for a weekend in early June. One physically small thing the Fresno Walleyes did that fishers, water recreationists, campers and outdoors people can use, that also could reach people around the world, is install a web-camera on the hillside near their pavilion at Fresno. Buettner said the webcam, which can be accessed at their website, is popular with fishers and recreation-minded people wanting to drive out to the reservoir.
“It’s one of the best in the state,” he added, providing a live view of the reservoir and a weather chart with current conditions. He said he likes that people can keep getting something from it. The group tries, he said, “to do the most they can with their money and manpower to promote or improve Hill County and area fishing.” —— https://www.fresnowalleyes.com https://www.usbr.gov/gp/multimedia/publications/fresno_brochure.pdf
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Walleye Walleye is a delicate-flavored fish that could even entice people who aren’t normally fish-lovers to eat their fill. A member of the perch family, the Montana Fish, Wildlife and Parks online field guide says, walleye are considered a non-native species. Despite this designation, walleye are a popular fish that FWP stocks in many waterways in the state and, the guide adds, it is “one of the most important sport fishes in Montana’s eastern drainage and elsewhere in the U.S. and Canada.” Fresno Chapter member Scott Adams said any walleye 17-inches or longer is a good catch. Although the state record walleye (35 pounds and 17 1/2 inches) was caught in Tiber Reservoir, he added, Fresno is the big draw in this area, and the second-most fished reservoir in the state. “There’s probably more people from outside Havre than inside Havre who fish there,” he said. “Lots of Great Falls people.” Walleye primarily feed on small fish, such as yellow perch, and this can be a problem at Fresno Reservoir, said member Clyde Doubek, because the man-made lake has very little underwater vegetation for shelter that the feeder fish need for habitat. After Christmas, he added, Fresno Chapter members partner with local Fish, Wildlife and Parks to collect discarded Christmas trees and drop them in strategic locations around Fresno’s bays to create habitat for the feeder fish.
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Filleting Walleye Filleting walleye is much like filleting any fish. It can be done with or without gutting the fish first, but either way, you need a sharp fillet knife. Generally the process goes as follows: The first cut is made through the meat, just behind the gills and front fins from the top line of the fish to the underside. This cut is angled about 45 degrees toward the head to make sure as much meat as possible is harvested. Make this first cut on both sides. Make two cuts through the skin, along the spine, from the first cut to the tail on both sides of the dorsal stripe. Start removing the fillets by deepening these cuts — cutting closely along the spine and ribs, paying attention to changes in the curve of the bone structures and changing the angle of the blade so you can continue to apply light pressure against the bones. Once the meat has been cut away from the ribs, you can cut the rest of the fillet off by pushing the knife through from the dorsal cut to the centerline of the belly and drawing the knife toward the tail. Do this on both sides. Lay the fillets skin side down on the work surface and remove the skin. Starting at the tail end, make a slice between the meat and the skin that gives you just enough loose skin to clamp the skin to the table with your fingertips. Holding the knife with the cutting edge on a 10 degree angle that pushes the cutting edge against the skin, slice forward until the meat is lifted off the skin. Lay the fillet out flat, “skin” side down again, and feel for the row of pin bones in the rib area. Cut this narrow row out. Clean up any remnants of skin, fins and fat off the fillets, rinse the meat and portion it to whatever size you want to cook. Before you throw out the head of larger walleye, a medallion of tender meat can be cut from the cheek behind the eye and mouth. Remove this as if you are cutting the meat out of a shallow cup, then remove the skin. Members who preserve walleye by canning it said they retain the part of the meat with the pin bones in it. These pieces go in with the rest of the meat because, they said, the bones will soften so much in the canning processing they can’t be detected when eating the fish. Besides, member Rick Harman said, “the meat is too good to waste.”
Minnesota Department of Natural Resources, C. Iverson/Original walleye graphic.
STORY BY PAM BURKE • PHOTOS BY COLIN THOMPSON & RYAN BERRY
Breaded Walleye
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When the members of the Fresno Chapter of Walleyes Unlimited prepare their fish for the annual Walleye Banquet, they have so much fish to prepare, that they do it a day or two before the fish is cooked. The fillets are cut and cleaned then put into a milk bath to soak in the refrigerator until they are cooked. Fresno Chapter member Mike “Cakes” Purkett, the head walleye cook for the banquet, said he helped his mother and the women’s auxiliary make the meal at the VFW Club. After he took over the cook duties, he said, he started using Shore Lunch Original Fish Breading/Batter Mix that they can buy in bulk through North 40 Outfitters rather than the homemade recipe. People like the taste and it saves time, he added. When the chapter members prepare for the banquet, they put 40-42 pounds of fish into a five-gallon container and use about a half-gallon of milk to cover the meat. The recipe here uses Shore’s ingredients list, which are proportioned for smaller batches, but uses Purkett’s cooking methods.
BREADED WALLEYE
Small Batch INGREDIENTS
1 pound walleye fillets ¼ cup of milk – or the needed amount to cover the fish ½ cup Shore Lunch Original Fish Breading/Batter Mix, in a shallow bowl (or your breading of choice) Vegetable oil, enough for deep frying
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INSTRUCTIONS 1. Soak fish fillets in milk overnight. 2. Heat vegetable oil in deep-fry cooking vessel to 350 degrees. 3. Strain milk from a small batch of fillets. 4. Dredge fillets individually, or in the small batch, in breading until fully coated, and let the batch rest for two minutes. 5. Gently place breaded fillets in hot oil and cook, turning at least once, until golden brown. This should take about 3-5 minutes total, depending on the size of the fillets. 6. Remove from oil and let rest for a few minutes where oil can drain. Meat will be flaky and white when cooked through. A thermometer in the meat should read a minimum of 135 degrees if served right away, but up to 152 degrees is better. 7. Repeat until all fish is cooked.
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Canning Tips
Can-do’s, can-don’ts STORY BY PAM BURKE PHOTOS BY PAM BURKE & STACY MANTLE Home-canning foods is an oldfashioned food preservation method that is seeing a resurgence, and modern science is making the process better than ever. The number one focus when canning foods should be food safety, said Hill County’s Montana
State University Extension Family and Consumer Science/4-H Agent Jasmine Carbajal. “There’s a lot of misconceptions out there because we used to can very differently back in the old days. We’ve done a lot of research now,” she said.
It’s easy these days to get on the internet, Youtube especially, and do a quick search on how to can foods, but not all sources are credible, she said, or follow scientifically researched methods and best practices.
the processes and which one is better for the food being preserved. “We have hot water bath canning and pressure canning,” Carbajal said. Pressure canning is for low-acid foods — vegetables, meats, poultry and fish, which will be cooked at higher temperatures — and the hot water bath, a boiling process, is for high-acid foods — fruits, tomatoes and pickled food, she said. • If you are going to pressure can, get your gauge checked every year prior to canning season to make
sure cooking is done accurately to the correct pressure. Carbajal said she can test gauges at her office for free. It takes about five minutes and the gauge doesn’t even have to be removed from the lid. If a new gauge is needed, she added, people can find them for about $15, or the company will likely replace it if the warranty is still valid. • Use recipes that are researchbased from credible sources. “Really the key is that they’ve been tested. … They’re going to kill that bacteria and your risk of getting
Safety Tips • Make sure jars are washed beforehand. Be sure to check for cracks and chips, especially in the mouth of the jar, because they can compromise the seal. Hand washing in hot soapy water is fine and it’s convenient for finding flaws in the glass. Using a dishwasher is better for sanitizing with its hotter temperatures, but you still want to look for flaws in the glass. “You want to make sure (a crack or chip) doesn’t interrupt that seal,” she said. • Know the difference between
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bacteria is a lot less,” she said. Carbajal recommended using MSU Estension’s MontGuides, which can be downloaded from the Extension website or picked up at her office on the ground floor of Hill County Courthouse. Other sources include U.S. Department of Agriculture, the National Center for Home Food Preservation or the Ball jar company. Resources MontGuides http://nutrition.msuextension. org/Foodpreservation.html USDA guide https://nchfp.uga.edu/publications/publications_usda.html Ball jar company https://ballhomecanning.com/ https://www.freshpreserving. com/ National Center for Home Food Preservation https://nchfp.uga.edu/ She also recommended the food preservation cookbook, “So Easy to Preserve,” which is published by and University of Georgia Extension, Carbajal said. People can buy it from the university or she has some copies for purchase at her office. Research-based recipes and websites should include processing tips, recipes, explanations, processing times and altitude guides, Carbajal said. The MontGuides, she added,
include steps on all phases of the process, from preparing food to how to pack jars, cooking, cooling, storing and consuming, along with charts for calculating the difference in cooking times based on altitude. • Label jars with the food contained, date it was canned and the canning method used, she said. Use permanent ink markers on the lids because the lids will be thrown away after the food is gone. And if you are given a canned food as a gift and it isn’t labeled fully, she said, go ahead and ask if it was hot bath or pressure canned so you know if it was prepared with the appropriate method. • Learn how to handle the jars correctly because canning safety
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isn’t just about avoiding foodborne illness or botulism. “When we cool, we forget that we need to take the jars straight up from our canners and then let them cool without really shaking them or checking them, or any of that because we don’t want to break the seal,” she said. Jar rings aren’t tightened until the jars are cooled. Foods need a specific amount of space, called head space, left in the jar for heat expansion. Some practices are no longer followed, like turning the jars upside down, she said. These and other bad canning practices can not only break the seal, but can also break jars or splatter hot contents, injuring people
with broken glass or scalding liquids. • Use stovetop pressure canners rather than electric pressure cookers. Electric pressure cookers are useful and popular right now, Carbajal said, but they aren’t recommended for canning because they haven’t gone through USDA testing for that purpose. The problem is that pressure canned food has to stay at a certain
temperature for a specific length of time. A stovetop pressure canner can be brought to that temperature and held steady. Electric cookers, though, work by keeping the temperature within a certain range, heating up then shutting off until the temperature gets to the lower end of the temp range, then heating again. It’s not known if the fluctuation in temperatures will compro-
mise the process, she said. “If you’re in doubt, if you feel like it didn’t get processed right, you can always reprocess — start the whole process over again,” Carbajal said, adding that this is true for all pressure canning. If the pressure drops below the recommended level, even if it’s 20 minutes into a 30 minute cooking time, the pressure has to be brought back up and the cooking time started over at zero.
The classes had a fee to cover the food and materials that the Extension Office provided, but if people are interested in learning and can’t afford the fee, she said she has some scholarship funds available. She said she hopes to do some demonstration classes but also is planning master classes to train people to train others in proper canning methods. “We’re going to be doing a master food preserver class, where I will get to train community members that want to take a bigger role in the community in teaching canning,” she said. “... We’ll talk about everything food-preservation related and then they in turn,
with my supervision or Extension supervision, they can do classes or answer questions in the community. … That’s our goal is that way we have more resources in our community than just a few here or there.” A lot more young people are coming in to learn, she said. They remember some things that their grandmothers used to do, but they want to know and use the whole food preservation process. “I think it is exciting to see that our younger generations are kind of getting interested in food preservation,” she said, “and that they are learning the proper way, too.”
Getting Started People who want to try canning, she said, can often find used equipment for sale. She said her office has a couple pressure canners, and she is working on a check-out system so people take them home for a canning project to see if they are interested in canning before investing in equipment. “My hope is to make it more accessible to the community,” she said. Carbajal said she taught some general canning classes through the Community Education program last winter and is hoping to do so again this winter, adding a meat canning course if there is interest.
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737 Illinois ~ Chinook
4 bed, 2 ½ bath home on a lovely corner lot in Chinook, updated kitchen, detached single garage, fenced yard. Extra lot.
302 Lincoln Road - Harlem
121 4th Street SW - Harlem 3 bedroom, 2 bath home is 1780 sq. ft. with 2-car attached garage.
1130 17th Street West
3 bedroom, 2 bath home sits on large lot close to school. Home features large, covered deck.
4 bedroom, 1 bath 1971 Mobile home with addition on rented lot.
1420 Wilson Avenue
5-bed/3-bath home with large bonus room in basement, oversized heated 2 car attached garage and separate shop building on 1 acre. Room for all the toys!
3401 13th Street West
3 bedroom, 2 bath home features updated kitchen, fireplace, main floor utility room and bonus room. Fenced yard has underground sprinklers. Detached 2-car garage.
11135 River Rd.
Minutes from town, Country Living at its finest! 5061 sq. feet on 60 acres. 5-bed/4 baths, 3 fireplaces and wet bar. Home has separate living space in walk-out basement. Fencing for horses.
606 1st West - Arctic Circle For Sale or Rent. Seat in dining or drive through. Great restaurant prospects or conversion to other use.
Commercial Lots Commercial lots located in Havre with US HWY 2 & 15th Avenue access. Possible owner financing!
Milk River Ranch
located between Chinook & Havre. Over 2600 acres, multiple hay and pasture possibilities. Great access from multiple country roads. Property includes homesite and several cattle facilities. Great hunting possibilities!
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39 Ridge Road $165,000
724 2nd Street $39,900 4 bedrooms, large shop.
525 18th Street $67,900 3 bedrooms, 2 baths. Lot included. 1030 18th Street ~ $249,000, 4 bedrooms, 2 baths, 2 kitchens. Move in and unpack.
837 Missouri Street Chinook, MT 125,000 2 bedroom, 2 bath.
16 9th Street $68,000 2 bedroom, 1 bath home.
561 1/2 5th Street N $53,900 One level home w/ 2 bedroom, 1 bath.
1325 4th Street $28,000 Lot & Garage.
SOLD ~ NEED NEW LISTINGS
• 805 17th Street • #16 Alkali Spring Cabin •1054 4th Avenue • 212 Indiana N. ~ Chinook Sale Pending • Harlem, MT ~ 2 bed ~ $45,000
Great home with that hard to find 3 bedrooms on the main floor. The home has new roof shingles, new siding and seller is painting the inside with a fresh coat of paint.
1630 Northern Heights Drive $424,900 Beautiful modern home 4 bedroom, 3 bathroom, executive kitchen, formal dining room, large office, triple attached garage, finished patio area, new floors, new roof and underground sprinkler system.
931 5th Avenue - $139,000
Spacious home with open floor plan. Recent updates include new bathroom, nice kitchen, separate dining room, 4 bedrooms on 2 levels, extra parking & large garage.
229 Michigan Avenue Big Sandy, MT - $100,000
Excellent home in the quaint town of Big Sandy, vinyl fence, natural wood floors, 3 bedrooms, 1 & 3/4 Bathrooms & attached garage.
32010 HWY 2 W. - $350,000
Country living at it's best & only minutes to town. This custom 2 level home has 3 bedrooms, 2 bathrooms, main floor living & sits in a beautiful location w/panoramic views. It has extremely spacious living areas inside & out w/lots of custom built-ins and shows amazing pride of ownership. Enjoy the attached heated garage/shop, 6.1 acres, the finished barn and corrals-Tons of space for all your toys/horses etc.
Hi-Line Motel
Own your own business!!! This well kept jewel has new roof overlayment and siding with 14 units total, living quarters in office area and everyone of the units have had recent updates. This Motel shows a great cash return and the old Radio Shack (an extra large building) could be used for another business. Contact Edward Ruff for more information.
920 7th Avenue
1200 3rd St ~ $53,000
This house has made a nice home for the sellers dad and is now a rental with a duplex unit in the downstairs area.
Large Warehouse in Town, with big parking pad, over 2,800 sq. ft. building that has high side walls and thick concrete floor with two wide n high overhead doors.
Wild Horse Range Bear Paw Mtns. ~ $448,000
CREATIVE LEISURE COMMERCIAL BUILDING
Experience these 320+- deeded Acres of meadows, trees and springs. The land is fenced & well watered. With loads of wildlife (deer, elk, pheasants). FOR SALE: SEVERAL ACREAGE LOTS 5 MILES WEST OF HAVRE CONTACT ED RUFF FOR MORE INFORMATION AT (406) 390-1574
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Several business rentals on the main floor with good rental history and plenty of parking. Downstairs is a complete living facility comprised of nothing but the best for a home...there is a down under driveway with lots and lots of inside storage for equipment, trucks & vans...
SEVERAL BUILDING LOTS FOR SALE IN CHINOOK, MT.
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Buying, building or refinancing your Montana home? Our experienced Real Estate team can find the solution that best fits your needs. Local knowledge and expertise. Discover the difference.
1836 1st Street - Main floor open concept w/
living, dining, kitchen and 1 bed & 1 bath. Basement has egress windows w/ 2 bed & 1 bath w/kitchen and laundry, bonus rm for an apartment w/ private entrance.Oversized double garage & lots of fenced back yard. Two properties, may be sold together or separately with one a 3 bed, 1 3/4 bath home w/ new paint, refinished floors & new windows at 125 7th Street.The other is at 634 2nd Ave with two 2 bed apts. with bath & oversized garage for one apt.
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Unique well maintainted property at 627 9th St. Has 1-2 bed apt. and 2-1 bed apts. with laundry access for all apts. Located on large oversized lot and has a large oversized double garage. House has metal roof.
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Rudyard 226 2nd St. NW - Maintained home and property. 1 large bed on main floor w/deck and 1 bath, 2 bed downstairs and room for a bath with Triple Garage
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Harlem 305 1st Ave. SW - Newer home with add'l 2 bed, bath, kitchen on 2nd floor & lg.master bed w/ bath on main floor with large porch, kitchen, dining & living.
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Your Havre Team Has the Right Home Loan For You!
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